It’s here! The time of the year when family and friends gather together around the table to celebrate the holidays. If you really want to wow your guests, you can never go wrong with this Christmas Pork.
Definitely there is no place like home to enjoy a simple but festive and delicious meal. This recipe is not complicated, but it will take you two days to prepare it. This is why you should make this wonderful culinary creation with anticipation. This festive Christmas Pork is surely worth the wait!
12 Pounds pork shoulder
12 green olives stuffed with red pepper
3 celery stalks
1 large onion
½ cup olive oil
2 large onions
10 garlic cloves
2 tablespoons worcestershire sauce
¼ cup balsamic vinegar
1 cup red wine
2 tablespoons orange zest
2 teaspoons oregano
1 sprig of thyme
Salt and pepper to taste
½ cup red wine
½ teaspoon black pepper
½ teaspoon worcestershire sauce
5 tablespoons flour
Blend together the Marinade ingredients. Rinse the pork and dry it with paper towels. Use the Filet Knife from our Elite Cutlery Set to remove excess any fat from the pork, leaving just a fine layer.
Poke some holes in the meat and fill it with carrots, previously cut in thin slices, prunes, capers, and olives. Combining savory ingredients like olives and capers with sweet ones like prunes creates a delicious contrast of flavors.
Next, pour the marinade over the pork, reserving some to use during cooking. Cover and refrigerate overnight. When ready to prepare, remove the pork from the refrigerator and let it sit at room temperature for about an hour.
Preheat the oven to 350°F (175°C), place the pork in the Contessa, and pour on the remaining marinade. Slice a carrot, onion, and celery into cubes and place them around the pork. Cover with aluminum foil and bake until the internal temperature reaches 165°F. Remove the aluminum foil and carefully turn the pork on to the other side. Increase the temperature to 400°F (200°C) and bake for an additional hour and a half until the pork is brown.
Remove the Contessa from the oven, place the pork on a cutting board. Let it rest for 10 minutes before slicing into serving pieces. While you let the pork rest, you can prepare the sauce. Transfer all the juices from the Contessa into a measuring cup.
Heat the Contessa over medium heat, add 5 tablespoons of the rendered pork fat and 5 tablespoons of flour. Stirring constantly, cook until golden brown. Add the remaining juices from the pork, the red wine, and worcestershire sauces. Season with salt and pepper, and simmer until it thickens.
Slice the pork and bring it to the table in the Contessa to wow your guests! To serve, place a few slices of pork on individual plates, and drizzle the sauce on top.